Almond-Sesame Kelp Noodles

I talk a lot of smack about the juice industry in New York. Sure, a big bottle of Doctor Green or Mother Earth makes you feel really healthy while it’s going down. But then you look at your bank account three days later and realize you might not make rent because your pursuit of hydration is bleeding you dry. The worst offender in terms of price point is probably Juice Press. But unfortunately for my moneybags, it not only has one of my favorite juices around, but also some of the best food.

During my detox I was very committed to eating organic, and didn’t temporarily mind if I was hemorrhaging money just so my liver could clean my blood properly without any interference from pesky pesticides. If I didn’t have time to make my marinated kale salad, Juice Press’ was a delicious alternative. I also became addicted to their raw falafel, which the lady at the register recommended I mush all together and eat more like a salad covered in a viscous brown paste. (If you’re eating alone, this is definitely the way to go). But my favorite teeny tiny container of food is the kelp me summer noodles in almond butter sesame sauce.

Kelp noodles are made entirely from sea plants and are big in health circles because they contain a baller amount of iodine. This is one of the many things I’m currently deficient in, so I’ve rationalized my intense craving for these noodles as a deep seeded longing in my blood cells. But I probably just like them because they’re delicious and remind me of my all-time favorite brown rice peanut noodles.

The beauty of kelp noodles is that they’re raw and don’t need to be cooked. When I took mine out of the package in an attempt to recreate the Juice Press sesame noodles at home, I was shocked by how tough they were. In order to make them manageably sized, you actually have to cut them into strands with scissors, which, unless you want your kelp noodles to double as a jump rope, or to try a lady and the tramp style kiss all the way from your neighbors apartment, I highly recommend you do. The noodles are so sturdy and crunchy, I was convinced that contrary to the establishment’s raw manifesto, they were secretly par boiling kelp noodles in the back. But once combined with the sauce, they seemed to soften a bit. And in the same bite with julienned carrots, you hardly notice where that slight bite is coming from.

As it turns out, this kelp noodle recipe was very easy to recreate (although I streamlined the sauces into just one spicy jalapeno sesame sauce). I’ll now make a batch at the beginning of the week for lunch. And in doing so, I save myself the $20 it used to cost to get two containers delivered to my door. Either I need to eat twice as much as the average Juice Press customer, or everyone else is just pretending not to be starving. So the best possible perk of this homemade kelp noodle recipe is that I can eat as much of them as I want.

Eat up!

Xo Phoebe

Almond-Sesame Noodles with Kelp Pasta

Print Recipe

This cold sesame noodles recipe made with kelp noodles and almond butter is healthy, raw, vegan and gluten-free. Its one of my favorite cold pasta salad recipes.

Reader Interactions

Comments

uggghhh, juice press is the worst! aka the best. but so expensive… my local juice joint does pretty reasonably priced juices on site so i try to limit myself to those. this recipe sounds crazy good, adding it to my lunch plans!

Have never tried Kelp noodles. I wonder where I could get them in London… Do you think they would sell them at Whole Foods? Am very taken with this no cook business – healthy (and yummy) fast food for week nights.

I’ve tried Kelp Noodles while on the Dukan Diet because of their high iron and low carb count. I have to be honest that I really disliked them. I didn’t like the texture at all. The crunch was just too much for me, even in a sauce, I found them too firm. But then I don’t like undercooked rice or pasta either so maybe that’s my problem? Haha how fussy am I?! I really like the colours you have in this dish. It’s very cheerful! Perhaps these could be cooked with a spinach cream cheese sauce with a runny egg on top too? Oooh that makes me hungry just thinking of it!

Thanks Sam!! Well if you’re off the diet, I’d highly recommend trying this with quinoa pasta or regular noodles. The sauce is a winner! Those kelp noodles are definitely an acquired taste. They are particularly strange right out of the package. xx

For softer noodles – try shiritaki noodles – zero calories, all fiber. You can get the ones that have tofu at most grocery stores, or the pure ones from Miracle Noodle – sometimes found in healthfood stores.

If you make this recipe – it’s best to make it and let it sit overnight in the fridge so the noodles can absorb the liquid and get softer.

Phoebe – I am working on deconstructing the Juice Press Recipe as well – but they are just called Kelp Noodles. It’s a different version than the Summer Noodles. They have coconut meat and coconut water which I have not used. I also will not use agave as it’s a raw food myth of being healthy. I use raw honey instead. It also has chipotle powder which I am trying to locate. This version also has snow peas in addition to scallions and carrots – and nutritional yeast which adds more protein.

Just discovered your website while searching for gluten free recipes. Your kelp noodles sound delish! I will give it a try and let you know! On the subject of juice bars, I bought a juicer and make my own! I use Fully Raw Kristina and she has amazing recipes and juices! Wish Juice Press would open in Houston. Sounds amazing! Thank you, Anne

These were delicious! I was a bit skeptical about them softening up because I actually soaked them in warm water for a few hours and they didn’t soften. But miraculously, after adding the almond butter sauce they did soften. I added some finely shredded red cabbage to mine as well. Yum!

It is actually the lime juice in the recipe that softens them. I usually soak mine in warm water with lemon juice for an hour before I use them. Works great. I can’t wait to try this sauce! Thanks for the recipe.

I see a lot of interesting content on your blog. You have to spend a lot of time writing, i know how to save you a lot of work, there is a tool that creates unique, SEO friendly articles in couple of seconds, just type in google – laranita’s free content source

OMG This just made my day! I’m utterly obsessed with the kelp noodle dish by I had to leave NYC to go back to FL so i’ve been wondering how i’m going to keep eating them. I’m thinking about remaking the nori salad and the macha bowl! I hope you keep recreating their dishes 🙂

Leaving the city for a month for Christmas and already Amazon-ing Kelp Noodles to my next location. Was SO thrilled to see this recipe as I LOVE these noods and will miss them dearly and will need to recreate them while I’m away. – JP Addict.

Ok, here is my comment. Straight from the package, these things are like silicon to chew, and tasteless. However, left with a sauce awhile the texture changes and it is close to rice noodles. I would go with Asian and/or cold salad applications; seaweed of other sorts is good too. Also you can add other veggies cut like noodles or juilienned to stretch these expensive kelp noodles a bit.

Primary Sidebar

THERE

I’m Phoebe: gluten-free chef, culinary instructor, Hashimoto’s advocate, & author. I’m obsessed with the sweet spot where health and hedonism intersect, in the kitchen and beyond. And I want to help you find it too. READ MORE ABOUT PHOEBE